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Folks, try this recipe if you are feeling adventuresome.
3/4 c. basmati rice
1/4 tsp. powdered cardamon
1 c. water or chicken stock
Rinse well the rice until the water runs clear. Place rice in a small saucepan and allow to soak for at least a half hour. Rinse again the rice, put it back in the pot and add the powdered cardamon, water or stock. Cover the pot and place on low heat until the rice is about 3/4 cooked. Remove from the heat.
4 chicken thighs or legs
1 tb. olive oil or ghee
Heat the oil or ghee in a medium size saucepan and lightly brown the thighs/legs. When done, place in a foil lined pan, cover, and bake for about 30-45 minutes in a 350 F oven.
1/4 tsp. each of Kalonji, mustard, fenugreek, cumin, fennel seeds toasted over medium high heat until a scent is given off. Remove from the heat, let cool a bit and grind the seeds. Set aside.
1/2 c of combined almond, pistachio, raisins, and pine nuts. Light toast the almonds and raisins and set aside with the other nuts.
2 tb olive oil or ghee
1 small onion, coarsely diced
1" ginger root, minced
4 garlic cloves, minced
1 carrot, julienned
1 celery stalk cut into 1/2" segments
1 (roma) tomato cut into medium size pieces
1 small bell pepper cut into medium size pieces
1 c. chicken broth
1 tb. tomato paste
3 parsley sprigs coarsely chopped
Pomegranate molasses
To the same pot that the chicken was browned in, heat the oil or ghee to medium heat and add the onions, carrots, and celery until the onion is opaque. And then add your garlic, 2 tsp. ground spices, and ginger.
When the onion has browned a little, add the broth/tomato paste mix, allow to simmer for about 2 minutes and then add the bell pepper and tomato. The liquid should appear a bit thick. Add another tsp. of the spice mix.
Add your cooked rice to the vegetable mixture and mix well until the rice has absorbed all liquid. The texture of the rice should no longer be firm. A little salt can be added here if desired. Remove rice from the heat and allow to set for about a couple minutes.
Transfer the rice mixture to a serving platter, place the chicken on top, and to the rim of the platter place the nuts, and add the chopped parsley to the centre.
Pomegranate molasses can be drizzled on the rice to give the rice a bit of a tang. Serves 2 to 4 people.
Serve while still hot.
I guarantee this is not your run-of-the mill chicken-and-rice dish. Can you guess its origin?
3/4 c. basmati rice
1/4 tsp. powdered cardamon
1 c. water or chicken stock
Rinse well the rice until the water runs clear. Place rice in a small saucepan and allow to soak for at least a half hour. Rinse again the rice, put it back in the pot and add the powdered cardamon, water or stock. Cover the pot and place on low heat until the rice is about 3/4 cooked. Remove from the heat.
4 chicken thighs or legs
1 tb. olive oil or ghee
Heat the oil or ghee in a medium size saucepan and lightly brown the thighs/legs. When done, place in a foil lined pan, cover, and bake for about 30-45 minutes in a 350 F oven.
1/4 tsp. each of Kalonji, mustard, fenugreek, cumin, fennel seeds toasted over medium high heat until a scent is given off. Remove from the heat, let cool a bit and grind the seeds. Set aside.
1/2 c of combined almond, pistachio, raisins, and pine nuts. Light toast the almonds and raisins and set aside with the other nuts.
2 tb olive oil or ghee
1 small onion, coarsely diced
1" ginger root, minced
4 garlic cloves, minced
1 carrot, julienned
1 celery stalk cut into 1/2" segments
1 (roma) tomato cut into medium size pieces
1 small bell pepper cut into medium size pieces
1 c. chicken broth
1 tb. tomato paste
3 parsley sprigs coarsely chopped
Pomegranate molasses
To the same pot that the chicken was browned in, heat the oil or ghee to medium heat and add the onions, carrots, and celery until the onion is opaque. And then add your garlic, 2 tsp. ground spices, and ginger.
When the onion has browned a little, add the broth/tomato paste mix, allow to simmer for about 2 minutes and then add the bell pepper and tomato. The liquid should appear a bit thick. Add another tsp. of the spice mix.
Add your cooked rice to the vegetable mixture and mix well until the rice has absorbed all liquid. The texture of the rice should no longer be firm. A little salt can be added here if desired. Remove rice from the heat and allow to set for about a couple minutes.
Transfer the rice mixture to a serving platter, place the chicken on top, and to the rim of the platter place the nuts, and add the chopped parsley to the centre.
Pomegranate molasses can be drizzled on the rice to give the rice a bit of a tang. Serves 2 to 4 people.
Serve while still hot.
I guarantee this is not your run-of-the mill chicken-and-rice dish. Can you guess its origin?
